Want a stress-free hol­i­day? Or­der to go

Pittsburgh Post-Gazette - - Food & Flavor - By Re­becca Soder­gren

Feel­ing a bit over­whelmed by the idea of pre­par­ing an en­tire Thanks­giv­ing din­ner from soup to nuts? Or try­ing to cob­ble to­gether some ex­tra side dishes be­cause you sud­denly have more guests com­ing than you’d planned for?

There are lots of restau­rants and gro­cery stores that sell Thanks­giv­ing take­out pack­ages that in­clude the turkey and all the trim­mings. But where can you go when you just want to pick up a lit­tle some­thing ex­tra to sup­ple­ment your home-cooked menu?

Here’s where.

Ap­pe­tizer

Spit­fireZ Ca­ter­ing in Wilmerd­ing makes renowned “Spinach Ballz” that will dis­ap­pear in sec­onds. They are a con­coc­tion of spinach, but­ter, gar­lic, Parme­san cheese, sea­soned crou­tons and spices. Three dozen sell for $25, six dozen for $45 and nine dozen for $70.

Or­der dead­line is Thurs­day. 316 Air­brake Ave. 412-824-7667; spit­firez.com.

Turkey

If you’re not wed­ded to the idea of roast turkey, why not try a smoked turkey from a lo­cal bar­be­cue joint?

South Side BBQ co-owner, Pat Joyce, started of­fer­ing smoked tur­keys for Thanks­giv­ing last year. His tur­keys range from $78 for an 8- to 12-pound turkey to $108 for a 20- to 25-pound bird. This year’s or­der dead­line is Thurs­day, and tur­keys must be picked up on Nov. 22. 75 S. 17th St. 412-381-4566; south­sideb­bq­com­pany.com.

Over at Spork in Garfield, you can get a 13-pound Strip District Meats turkey that will be smoked at Spork and sup­ple­mented with 13 pounds of chest­nut and pancetta stuff­ing and two quarts of home­made gravy for $80 plus tax. Orderdead­line is Mon­day. Pickup is at Spork, 5430 Penn Ave., after 9 a.m. on Nov. 22, or be­tween 9 a.m. and 1 p.m. on Thanks­giv­ing Day. Call 412-441-1700 to or­der.

Ham

Oak­dale’s Cooked Goose Ca­ter­ing Co. makes ham with pineap­ple glaze for $51.95 for a pan that serves 15 peo­ple. Or­ders should be placed as soon as pos­si­ble. 7851 Steubenville Pike. 412-258-5944; cooked­goose­ca­ter­ing.com.

Pota­toes

If you don’t have your heart set on mashed pota­toes, T-Bones Mar­ket­place in Franklin Park sells a spe­cialty item, Gourmet Pota­toes, which is a grated potato casse­role with ched­dar cheese, but­ter and sour cream. One pound, which serves about three adults, costs $4.99. If you just have to have the mashed pota­toes, they’re $3.99 per pound. Or­der dead­line is Sun­day; pickup is no later than Nov. 22. 100 VIP Drive. 724-935-0530; tbones­mar­ket­place. 2017/.

Sweet pota­toes

Bistro to Go, North Side, makes a sweet potato sug­ared pecan casse­role for $45 for a pan that serves 6 to 8 peo­ple. 415 East Ohio St. 412231-0218; bistroand­com­pany.com.

Stuff­ing

A Fare to Re­mem­ber @ Home in Allison Park sells bread stuff­ing with sage for $7 for a pan that feeds four to five peo­ple, or $7.50 for a pan with sausage in the stuff­ing. It can also make larger quan­ti­ties for big­ger crowds. Or­der dead­line is Wed­nes­day and pickup is Nov. 22. 4960 Wil­liam Flynn High­way. 724-443-1200; fareath­ome.com.

Cran­berry rel­ish

Look­ing for a unique al­ter­na­tive to canned cran­berry sauce? Woody’s in McKeesport sells cran­berry rel­ish for $7.95 per pint. Or­der dead­line is Wed­nes­day. 5300 Wal­nut St. 412-7540551; woodysca­ter­ing.com/ thanks­giv­ing-din­ner/.

Veg­etable side

Ra­nia’s in Mt. Le­banon makes roasted Brus­sels sprouts tossed in a bal­samic glaze and topped with crispy ba­con for $9.50 per pound. Or­der dead­line is Fri­day and pickup is on Nov. 22. 100 Cen­tral Square. 412-531-2222; ra­nia.com.

Ve­gan side

If you’re look­ing for a ve­gan side dish on a but­terand poul­try-heavy hol­i­day, Square Cafe in Re­gent Square sells a ve­gan Quinoa Stir-Fry with Tofu. A pan that feeds 10 to 12 peo­ple costs $34 (or $25 with­out the tofu). Or­der dead­line is Mon­day. 1137 S. Brad­dock Ave. 412-244-8002; square­café.com.

Bread

Bread­works in Perry South is many Pitts­burghers’ go-to for bread. The bak­ery makes many types of ar­ti­san breads and rolls year-round, but for Thanks­giv­ing it is mak­ing two spe­cial items. Pump­kin bread is avail­able for pickup on Tues­day and Nov. 22, and sweet egg bread can be picked up only on Nov. 22. Both are $5.80 per loaf. Or­der dead­line is Fri­day for pump­kin bread and Mon­day for sweet egg bread. 2110 Brighton Road. 412-231-7555; bread­work­spgh.com.

Tra­di­tional pie

Lin­coln Bak­ery in Belle­vue makes all the usual fla­vors of pies, in­clud­ing pump­kin, four styles of ap­ple (reg­u­lar, deep dish, French and Dutch), sweet potato and mince­meat. Pies can be or­dered in three sizes: 8-inch, 9inch or 10-inch. The low­est­priced pie is $7 for an 8-inch ap­ple pie. Since 1945, the same fam­ily has owned the bak­ery. It is known for its fancy cakes, but makes other desserts as well. The cur­rent owner, Joe Porco, bought it from his fa­ther-in-law in 1990. Or­der dead­line is Mon­day. 543 Lin­coln Ave. 412766-0954; mylin­colnbak­ery.com.

Nov­elty pie

Pro­hi­bi­tion Pas­tries in Point Breeze makes pas­tries with lo­cal craft bev­er­ages. The Thanks­giv­ing ar­ray, which ranges from $12 to $18, in­cludes win­ter ale pecan, rum pump­kin, ap­ple whiskey, co­conut rum cream, choco­late-cher­rystout, choco­late cream, and whiskey berry and cream. Owner El­iza Bow­man’s per­sonal fa­vorite is the win­ter ale pecan pie, which is made with Snow Melt Win­ter Ale from East End Brew­ery. The other two big sell­ers for Thanks­giv­ing are rum pump­kin, made with Mag­gie’s Farm Spiced Rum, and ap­ple whiskey, made with Wigle’s Aged Wheat Whiskey. Pro­hi­bi­tion Pas­tries has been at its cur­rent lo­ca­tion for about six months. Be­fore that, Ms. Bow­man had a stall for about two years at Pitts­burgh Public Mar­ket. Or­der dead­line is Sun­day. 7105 Reynolds St. 412-2423300; pro­hi­bi­tion­pas­tries.com.

Al­ter­na­tive dessert

If you’re not into pie, home­made ice cream sand­wiches from Leona’s Ice Cream are a good op­tion. The Wilkins­burg-based com­pany makes lac­tose-free ice cream sand­wiches with home­made cook­ies and ice cream and lo­cally sourced in­gre­di­ents. Thanks­giv­ing hol­i­day packs of ice cream sand­wiches in­clude four dif­fer­ent fla­vors — one sand­wich in each fla­vor — and sell for $20. The fla­vors are maple nut on brown sugar short­bread, ap­ple cin­na­mon on oat­meal lace, vanilla on choco­late chunk and pump­kin caramel on short­bread. Or­ders can be picked up from noon to 3 p.m. Satur­day at Fly­ing Squir­rel in Carnegie or noon to 3 p.m. Sun­day at 52nd St. Mar­ket in Lawrenceville. To or­der: leonaspgh.com (click “Per­sonal”).

Pro­hi­bi­tion Pas­tries

Ap­ple Whiskey Pie from Pro­hi­bi­tion Pas­tries is made with Aged Wheat Whiskey from Wigle Whiskey.

Pa­trick Joyce, South Side BBQ

A smoked turkey from South Side BBQ Com­pany.

Christina Em­i­lie Pho­tog­ra­phy

Square Cafe in Re­gent Square will sell a ve­gan quinoa stir-fry with tofu.

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